Historians study food for many reasons, but Michael Collins likes to single one out in particular. “It speaks to the importance of the daily lives of common people,” said Collins, a Sacramento State ...

Here’s what’s happening this month at the National Museum of American History Amy Kehs This year marks the 10th anniversary of the National Museum of American History’s Smithsonian Food History Gala ...

You have /3 articles left. Sign up for a free account or log in. The rise of highly processed foods, fast food and convenience meals has transformed diets. Frozen ...

South Bay culinary historian Richard Foss has been writing about food for more than 25 years. He has researched the gastronomic world of Jane Austen, compiled a global chronicle of rum, and recently ...

Find out where your food came from the next time you sit down to a big bowl. How did the Kellogg families and others change the industry. Tori Avey explores the story behind the food why we eat what ...

Are you a pro at pickling? How about baking sourdough bread or brewing your own kombucha? If the answer is yes, you've probably picked up on one of the recent trends promoting fermented foods, which ...